South African Recipes

• The traditional cookery of indigenous Khoisan, Sotho- and Xhosa-speaking peoples.
  
  
• Settler cookery, introduced by Afrikaner and British settlers.
  
  
• Dishes influenced by Indian cuisine, brought to the country by immigrants from the Indian subcontinent.
  
  
• Cape Malay dishes, which were brought to South Africa by immigrants from the Dutch East Indies (present day Indonesia) and Malaya (present day Malaysia).
  
  
• Dishes influenced by Portuguese cuisine - the neighboring countries of Angola and Mozambique, are both former Portuguese colonies.

• Mielie-meal - Stamped or ground maize, often eaten in the form of a porridge, but also made into many other types of dishes, including beer.
  
  
• Amasi (Afrikaans: Maas) also known as "inkomazi" - A popular indigenous dish, amasi is fermented cow's milk similar to yogurt or cottage cheese. It may be drunk or eaten with mielie meal (maize flour) porridge.
  
  
• Isidudu - Pumpkin pap with curried cabbage and liver. Milk or amasi (soured milk) may be added, and if pumpkin is not available, potatoes can be substituted.
  
  
• Mealie bread - A sweetened bread baked with sweetcorn.
  
  
• Potjiekos - A stew containing meat, vegetables, rice or potatoes, with water or wine added. Some recipes include the addition of pasta of fruit.
  
  
• Tomato bredie (Afrikaans: Tamatiebredie) - A stew made from mutton and tomatoes. A variety of seasonings and flavorings are used including cardamom, chillies, cinnamon, cloves and ginger.
  
  
• Frikkadel - Meatballs with bread, eggs, onions and spices.
  
  
• Hoenderpastei - Chicken pie.
  
  
• Gesmoorde vis - Salted cod with tomatoes and potatoes, and sometimes served with apricot jam.
  
  
• Biltong - Salty, dried, meat (beef, game or even ostrich), similar to jerky but made from thicker strips of meat.
  
  
• Vetkoek - Dough, filled with ground (minced) meat or syrup and honey, and then deep-fried.
  
  
• Waterblommetjiebredie - Meat stewed with Cape Pondweed flowers.
  
  
• Malva Pudding - A apricot-flavored sponge-like dessert.
  
  
• Melktert - Melktert is Afrikaans for "milk tart". This dessert consists of a pastry crust containing a creamy filling made from milk, flour, sugar and eggs. some recipes call for the filling to be cooked separately from the pastry and the two combined at the end, whereas in others, the whole thing is cooked together. Melktert is often flavored by sprinkling cinnamon on the surface.
  
  
• Sosatie - Sosatie is a traditional Cape Malay dish, but popular with all of South Africa's communities. Mutton is marinated with onions, chillies, garlic, curry leaves and tamarind sauce, then placed on skewers, and either grilled or pan-fried.
  
  
• Bobotie - This is another Cape Malay dish. It resembles a meatloaf with raisins, but with a baked egg on the top. Various accompaniments are eaten with bobotie, and these may include banana slices coconut, sambals and yellow rice, as well as chutney.
  
  
• Samosa - Stuffed pastries, originally from Indian cuisine.

• Recipes and Cookbooks
  
  
• South African Recipes & Cookbooks

Traditional South African Cooking By Magdaleen van Wyk Struik Publishers Hardcover (144 pages) List Price: $22.00* Lowest New Price: $22.00* Lowest Used Price: $20.90* Usually ships in 24 hours* *(As of 14:08 Pacific 4 Feb 2012 More Info) Click Here Product Description: South African cuisine is a unique blend of the culinary art of many different cultures - the Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these 'imported' recipes in the addition of local ingredients and the introduction of innovative cooking methods have made for an original, much-loved cuisine. This book also features interesting snippets about the early newcomer's way of life. Anyone who longs for a beloved grandmother's famous milk tart or melkkos, or a great aunt's delicious bobotie or vetkoek, should have this book in his or her kitchen!

The Complete South African Cookbook By Magdaleen van Wyk Struik Publishers Hardcover (192 pages) List Price: $19.95* Lowest New Price: $11.98* Lowest Used Price: $7.24* Usually ships in 24 hours* *(As of 14:08 Pacific 4 Feb 2012 More Info) Click Here Product Description: Although this is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations. There is a wonderful selection of hors d'oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.

Best South African Braai Recipes By Christa Kirstein Struik Publishers Paperback (96 pages) Lowest New Price: $1,589.10* Lowest Used Price: $5.59* *(As of 14:08 Pacific 4 Feb 2012 More Info) Click Here Product Description: The fact that more than 100,000 copies of this book have been sold is maybe ample proof that it offers sound, practical advice on all aspects of a braai - from building the fire to judging when the food is cooked.

Traditional South African Cookery (Hippocrene International Cookbook Series) By Hildegonda Duckitt Hippocrene Books Paperback (178 pages) List Price: $10.95* Lowest New Price: $18.00* Lowest Used Price: $4.67* *(As of 14:08 Pacific 4 Feb 2012 More Info) Click Here Product Description: A collection of recipes culled from two previous books by the author, this volume provides ideas for tasty, British- and Dutch-inspired meals and insight into daily life of colonial Africa.